Another Veggie Burger Recipe-Carnivore Approved

A couple meat-eating friends requested I post this veggie burger recipe!

Quinoa (keen-wah) Burgers

You can play around with these burgers, using different or more herbs and spices and/or adding pieces of cheese. They are delicious topped with edamame hummus (recipe below)!

Ingredients

• 1/2 cup uncooked quinoa
• 1 carrot diced or zucchini shredded, (squeeze moisture out of zucchini)
• 4 scallions, sliced
• 1 small jalapeno, quartered (optional)
• 2 cloves garlic
• 1/2 cup dried** or 15 ounces can black beans, drained and rinsed
• 1/4 cup Italian seasoned dried breadcrumbs
• 1 large egg, lightly beaten
• 1.5 Tbsp. ground cumin 
• 1 tsp. salt
• 3/4 tsp. pepper
• 1 Tbsp. olive oil

**Even though dried beans are a bit more work, they are cheaper and don't have added salt. To cook quickly: boil beans in water for 2 minutes, cover and set aside for an hour or more. Drain, add more water to cover beans and boil for 1-2 hours or until tender.

Directions

1. In a small pot, bring 3/4 cup water to a boil. Add quinoa, cover, and simmer. Cook until liquid is absorbed, 12 to 14 minutes; set aside.

2. In a food processor, pulse carrot (if using) until finely chopped. Add zucchini (if using), cooked quinoa, scallions, jalapeno, garlic, beans, breadcrumbs, egg, cumin, salt, and pepper; pulse until combined but still slightly chunky. Form the mixture into patties.

3. Heat olive oil over medium heat in a skillet; cook burgers until browned, about 8 minutes per side.

~Adapted from canyoustayfordinner.com

Edamame Hummus

Ingredients

1 10-ounce bag frozen shelled edamame 
Kosher salt
1 10-ounce bag frozen peas
1/4 cup fresh lemon juice
2 cloves minced garlic
1/2 tsp ground corriander
1/4 tsp ground cumin
1/4 cup extra-virgin olive oil plus more for drizzling
2 Tbsp chopped fresh cilantro plus more for garnish 
Freshly ground black pepper

Directions

1. Cook edamame in a large pot of boiling salted water until tender, 3–5 minutes. Using a slotted spoon, transfer to a large bowl of ice water. Return water in pot to a boil and add peas; cook until heated through, about 1 minute. Transfer peas to bowl with edamame; let cool. Drain well.

Pulse edamame and peas in a food prcoessor until a coarse purée forms, about 30 seconds. Transfer to a bowl.

Stir in juice, garlic, coriander and cumin. Gradually stir in oil; mix well. Stir in cilantro. Season with salt and pepper. Taste and add more seasonings or herbs if needed.

This can chill in the fridge for up to 2 days before serving.

Enjoy!

~Adapted from bonappetit.com